Dundee cake

• blanched almonds↗100g g
• unsalted butter↗180g g

  at room temperature

• light muscovado sugar↗180g g
• orange↗zest 1 large

  zest 1 large

• apricot jam or marmalade↗3 tbsp tbsp
• plain flour↗225g g
• baking powder↗1 tsp tsp
• eggs↗3 large

  beaten

• ground almonds↗100g g
• milk↗2 tbsp tbsp
• mixed dried fruit500g g
• whole glacé cherry↗100g g
• milk↗1 tbsp tbsp
• caster sugar↗2 tsp tsp

Step-by-step instructions

1. 1

   Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.

2. 2

   Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.

3. 3

   Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.

4. 4

   Sieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.

5. 5

   Add the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.

6. 6

   Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.

7. 7

   Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.

8. 8

   When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.